So I know that apples are more of an autumn thing, but Southern California has been ridiculously cold lately. I mean like, freezing. Usually in the morning I like to go for a jog at the beach, but with all the crazy winds and icy temperatures, I decided to just stay home and bake something to warm me up a bit.
Almonds, gorgonzola, honey, and apples. It’s like an entire cheese platter mixed together to make an amazingly sweet and savory breakfast tart or tea time snack.
For a quick and flavorful tart, I’d definitely say try it. The marzipan crust lends a crumbly, crunchy texture, while the gorgonzola custard filling adds a nice creamy touch.
Marzipan and Gorgonzola Apple Tart
Makes 1 (10″) tart
For Marzipan tart shell:
112 g unsalted butter, soft
120 g marzipan, soft
160 g All Purpose flour
60 g granulated sugar
3 g salt
Preheat your oven to 375F. In a bowl of a stand mixer, paddle together butter and marzipan until smooth. Add your flour, sugar, and salt, and paddle until combined and dough forms large crumbles. Press dough firmly into a greased tart pan, and parbake shell for 12-15 minutes, until it turns a light golden brown. Remove from oven and let cool slightly.
90 g crumbled gorgonzola cheese, plus more as needed
70 g heavy cream
50 g egg (1 large egg)
cracked black pepper, as needed
2 apples, cored and sliced thinly (I used Red Romes)
honey, as needed
Whisk together gorgonzola, heavy cream, egg, and black pepper, leaving some large pieces of gorgonzola in tact. Pour custard over cooled tart shell. Arrange apple slices along the inside of the tart, fanning them out as you go. Lightly drizzle honey over apples. Bake at 375F for 18-20 minutes until filling is set.
Pull out tart from oven and set your oven to broil. Sprinkle some more gorgonzola crumbles over the top of the apples, and broil 2-3 minutes, until cheese starts to brown and bubble. Let cool slightly before digging in!